2. To assemble tacos, place a tablespoon or two of the beans on the hot tortilla. Top with 1/4 cup of the fish, a splash of Chipotle hot sauce, a couple tablespoons of shredded cheese, and a pinch of avocado, tomato, green onions, and cilantro (and any additional ingredients you're using).

***I usually use a griddle over two burners so the process goes faster.

Preparation Time:

15 minutes

Cooking Time:

~20 minutes

Tammy's Review:

These fish tacos are practically bursting with fresh, delicious flavors! I love that this is an easy meal to make with leftover grilled mahi mahi.

We prefer to steam the fish to re-warm, and it seems that dicing the fish into pretty small pieces makes it easier to fill the tacos.

I love, love, LOVE the flavor combo of fish + avocado + tomatoes + cilantro. The fresh cilantro really takes these tacos from "good" to over-the-top "I gotta have another!" and thankfully, they're small enough that you CAN eat several for dinner. :)

Joshua leaves off the tomato and cilantro, but likes adding a little cooked rice and shredded lettuce to his. I've also made these with finely chopped cucumbers, which is another excellent addition -- especially if using tzatziki sauce -- but seriously... the corn tortillas can only hold so many things, you have to draw the line somewhere and call it "done". Hence, I list some additional "optional" ingredients that you can add in or change up depending on your tastes.

I love Mexican food so maybe I'm a little biased, but I think these Fish Tacos are a real treat! Try them with any leftover white fish, such as cod, tilapia, pollock, or mahi mahi.

Comments

We made a few changes to this, based on our favorite taco toppings and the ingredients we had on hand. Despite our alterations, though, these were great! I loved the combination of flavors, especially the warmed corn tortillas with the fish--yummy! We really enjoyed shredded cabbage on ours; it added a nice crunch. :) Thanks for another great recipe, Tammy!